Homemade Yogurt

Facts About Yogurt

Yogurt has the same nutritive and caloric values as the milk from which it is made. 

(when it is made from 2% or 1% milk it has a lower fat content than whole milk)  Yogurt, like other fermented milks has a fine curd which may permit it to be digested more quickly than plain milk.

There are health benefits to fermented milks which, sweet milks do not have;  bacterial powders against pathogens ability to alleviate many gastrointestinal distress and other disorders such as yeast infections.  When you are on antibiotics you should always be eating homemade yogurt to replace the friendly bacteria in your intestines.

Yogurt, contrary to popular belief, is not a “diet food”.  Plain yogurt yields about 152 calories per cup, from whole milk and 124 cal. per cup from 2% milk.  This compares to 168 cal. for 1 cup of gelatin dessert or 294 cal. for one cup of ice cream.  If yogurt is substituted for sour cream it is about ¼ the of the calories. 

 Some do’s and don’ts for Yogurt Making

1. Obtain a good quality starter if you are making yogurt for the first time.
2. Incubation time will vary, depending on the freshness of the milk, the temperature of the culturing, and the strength of the starter.  The quicker the milk cultures the milder the taste, and the greater the number of beneficial bacteria.  The longer the milk cultures, the more tart the taste and the lactic-acid content.
3. Do not use too much starter or you will get lumpy yogurt.  Make certain to mix the starter thoroughly with the milk, or you may end up with a container of milk with a glob of starter at the bottom.
4. If the milk becomes too cold during the incubation period, the growth of bacteria will be retarded.  If this happens, adjust the temperature and incubate longer.  Be careful not to over heat the culture or you will kill it, not over 115º.
5. Keep all containers and tools scrupulously clean.  Before turning warm milk into containers rinse them with boiling water.
6. Add the flavouring and sugar to the yogurt after it has cultured not before.
7. Store Yogurt in the refrigerator.  Remember the fresher the yogurt, the highter its bacteria value.

How to Culture Yogurt

1. Pour into a double boiler 2 liters of milk ( homo, 2%, 1% or skim).  Add to cold milk ½ cup of non-fat milk powder and 2 tsp of gelatin ( optional – gelatin will delay the production of liquid when the curd is cut into ).

2. Heat milk to 180º F.  Use a Thermometer.

3. Cool milk to 118º F ( I like to cool it in cold water for time )

4. Add to the milk 1 package of yogurt starter or 4 tbsp of last prepared yogurt.  MIX WELL.

5. Pour the inoculated milk into containers rinsed in boiling water and incubate between 90º F and 112º F for 3 to 5 hours.

6. Place container in refrigerator.

7. Before using yogurt, save 4 tbsp in a small container previously rinsed in boiling water.  This yogurt will serve to prepare the next batch of yogurt.

Yogurt Containers

1.              Widemouth Thermos backed inside of a picnic hamper stuffed with a quilt, news papers, towels etc.

2.              jars set in warm water in electric skillet set at lowest heat.  Check thermostat to make sure it is under 115º F

3.              Wrap jars in an electric heating pad or blanket (lowest heat setting).

4.              Yogurt thermos or electric yogurt maker, usually found in health food stores.

 

5.              Mine is a Yogotherm perfect for 2 liters.

You can be creative, you just need to make sure the yogurt stays warm but not too hot.

Yogurt is best used fresh, before it is a week old.

• Use it as a topping on baked potatoes, in lieu of sour cream.
• It combines well with all fruits, berries and melons.  I love vanilla yogurt on watermelon for breakfast.
• Try these on plain yogurt: cinnamon, nutmeg, honey, pure vanilla extract or almond extract.
• Top with ground nuts, sesame seeds, wheat germ or granola.
• Make frozen yogurt with ice cream maker or make yogurt popsicles.
• Use in dips and dressings.
• Use fruit jams to flavour yogurt.